Acidulated Malt 55lb Sack

Made from the finest German quality brewing barley. Contains natural lactic acid derived from un-hopped beer wort. Important ingredient to adjust the mash- and thus wort pH. This leads to higher enzyme activity in the mash and thus to a higher yield as well as better flavor stability. The colors of the worts become brighter and the aroma of the beer more balanced. The amount used and its effect on the pH shift in the mash should be determined by preliminary tests. The pH value of the wort and beer is not usually reduced, as more buffer substances are also formed as a result of the improved mass transfer.

Sensory: fruity-acidic, universally applicable

• Specialty malt for light and dark beer styles for pH optimization of mash
• Sour Beers

Recommended addition: 1% sour malt addition reduces the mash pH by approx. 0.1. Maximum addition 10% in sour beers

Enzyme activity: increases enzyme activity by optimal mash pH

Color:
2.0 – 5.0 EBC
1.2 – 2.3 Lovibond

Weyermann ^® Malt Aroma Wheel ^® | Weyermann ^® Sour Malt: Wort
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